Diabetic Gingerbread Cupcakes

READY IN: 45mins
Recipe by PaulaG

This was a WeightWatchers recipe that I modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons.

Top Review by Annacia

The flavor is really delicious and I love what the pepper does for it. I used 2 Tbsp of Splenda brown sugar blend, doubled the cinnamon and a 1/4 cup of egg white. I checked them at 20 mins and they were done. Even then they were beginning to be a bit chewy so I would recommend that you check them early. All in all these were a real success and well enjoyed. Made for "Partying The Diabetic Way".

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Spray non-stick muffin tin with cooking spray.
  3. Mix dry ingredients together in a large bowl with a wire whisk.
  4. Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
  5. Stir the applesauce mixture into the dry ingredients until well blended.
  6. Spoon into prepared muffin tin.
  7. Bake for approximately 30 minutes.
  8. Can be served warm or at room temperature.

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